Watermelon Cupcakes

We’ve all seen those cupcake pictures floating around that resemble a watermelon. You know, dark pink cake, black dots, and lime green frosting, but doesn’t contain any watermelon flavoring whatsoever. These cupcakes are not one of those cupcakes. I use fresh, real watermelons, blend them up, then reduce them over medium high heat for 20-30 minutes until it thickens and the flavor is intensified. I found other blogs that use fresh watermelon, watermelon syrup, juice, puree, butter, jelly, extract, etc. Here is a highlight:

Love and Flour: Watermelon Cupcakes: uses watermelon juice and watermelon puree

Cupcake Project: Watermelon Cupcakes-Attempt One: uses watermelon syrup and watermelon butter

Cupcake Project: Watermelon Cupcakes-Attempt Two: uses watermelon jelly

Cupcake Canyon: Watermelon Cupcakes: features a watermelon buttercream recipe

I’m sure there are other blogs that feature a great Watermelon Cupcake. If you find one, be sure to leave it in the comment section so I can add it to the list!


Blend about a cup or two of watermelon in the blender (you won’t need much if you are making just a few cupcakes. If you are making more, you will need more watermelon. Add a teaspoon of lemon juice. Blend until smooth. Dump into a saucepan and bring to a boil. Boil until all the bubbles are bubbling constantly, while you stir. Lower heat to medium or medium high. Allow it to simmer for 20-30 minutes until it becomes thicker and some of the liquid has evaporated. It will reduce by half. Allow to cool while you make the cupcake batter.

You can use store bought or use this recipe from How Sweet It Is: One Bowl Vanilla Cupcakes For Two

If you are using store bought, follow the directions and add the cooled watermelon reduction to the batter. You can tint your batter a slight pink (I used gel food coloring) or not.

If you are using the recipe from the blog, follow the directions and put a spoonful of the watermelon reduction into the batter along with the butter and the vanilla stage. It will make the cupcakes more moist and also instead of making two cupcakes, it will make four! Bake for 10-14 until done. They take longer because of the added moisture.

I used store bought icing and tinted it with liquid neon green food coloring. Took about six drops to get it that color. I also added in some of the watermelon reduction to the icing but it made it really runny and I didn’t have time for it to sit up in the fridge. So I just used a ziploc bag and a piping tip. It didn’t end up too well. But hey, at least the cake and the icing taste like watermelon.

This is an easy recipe that I am sure you will love.

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